Creamy Cauliflower & Mushroom Soup Recipe

Yield – 20 cups


  • 2 leeks, half moon sliced
  • 1 Tbsp coconut oil
  • 6 cups shiitake mushrooms, chopped
  • 2 cups crimini mushrooms, chopped
  • 1/2 medium cauliflower, chopped
  • 1 Tbsp dried thyme
  • 2 tsp dried sage
  • 1 can full fat coconut milk
  • 4 cups chicken stock
  • 2 tsp sea salt – or more to taste
  • 1/2 cup chopped parsley
  • Chopped green onion for garnish – optional


  1. Gather a large stock pot and add 1 tbsp coconut oil, leeks, dried thyme, dried sage, and sea salt. Sauté until leeks are translucent. Add mushrooms, cauliflower, and over with chicken stock. Simmer for 30 min or until all vegetables are tender. Add coconut milk and parsley. 
  2. Transfer to a high powered blender and blend until smooth. Taste and adjust for seasonings.
  3. Top with green onion and serve immediately.

Nutrition Tip

Shiitake mushrooms have one of the highest amounts of copper, a mineral that supports healthy blood vessels, bones, and immune support. Half a cup of shiitake mushrooms gives you 72 percent of your daily recommended intake of copper. Shiitake mushrooms are also a rich source of selenium, providing 33 percent of your daily recommended intake.

Shiitake mushrooms are a heart healthy food . They contain eritadenine, a compound known to reduce bad cholesterol levels in the blood. They also contain beta-glucans that reduce inflammation and help prevent the intestines from absorbing cholesterol. 

Shiitake are rich in polysaccharides like lentinans and other beta-glucans. These compounds support our immune system by boosting white blood cell production, protect against cell damage, and have a host of anti-inflammatory properties.

You can eat this delicious soup knowing you are supporting your beautiful temple!

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